4 beef cheeks, cut into large pieces
1 roughly chopped medium onion
1 roughly chopped carrot
1 stick cinnamon
2 star anise
2–4 springs of thyme
2 tbspn olive oil
24 oz porter or dark beer (700ml)
24 oz beef stock (700ml)
1 cup good quality stone ground grits
3 cups water
1 cup cream
1/2 cup sorghum syrup (see note 1)
1/2 cup cider or cane vinegar
salt & pepper to taste
- Preheat oven to 300f/150c
- In a large heavy based pot (I use an enamelled cast iron pot), heat the olive oil. Season beef cheek pieces with salt & pepper, then brown them on both sides. Remove from pan once done.
- Add the onion and carrot to the pan, trying to scrape up all the brown pieces left on the bottom from the cheeks.
- Once onion has softened, add beef back in, plus beer, stock, thyme, anise, cloves and cinnamon stick. Sprinkle with a little more salt.
- Bring to boil then place in oven for 4-5 hours until meat is fall apart tender.
- When cheeks are nearly ready, prepare grits by bringing water and cream to a gentle boil. Add in grits, whisking constantly until thick and tender. Salt to taste.
- In a small pan, combine cider vinegar and sorghum syrup. Stir and allow to reduce slightly.
- To serve, spoon grits onto a plate, and top with the beef cheeks. Drizzle the sorghum syrup on top and enjoy.
Note 1: Sorghum syrup can also be substituted with molasses.